kitchen knife help

vic2367

vic2367

Joined
Sep 15, 2006
Messages
4,223
have a choice of 2 stwl types ,,vg-10 and 154 cmp
which steel stays sharper the longest between uses ..

now these kichen will be used often as ai have a big family and the kitchen is always in use
our main blades are a chefs knife 8in and steak knives 5 in

since these knives will be in constant use , which steel above will stay sharper the longest ?
i know how to sharpen have stonws, strops, sypderco sharpmaker , and a work sharp system

whats all you guys advise ?

thanks

vic
 
Those two steels are close in edge holding. But if all else is good, VG-10 should hold an edge longer. Still, cpm-154 is a very good steel. Which I would prefer for it's ease of sharpening and the powder metallurgy. Grind and blade shape could come into play here as well. This is the short answer. DM
 
thank you david . i m now leaning towards the vg-10 as the knives will be used alot. and would need sharpening more ,,again thanks

vic
 
I've only sharpened one kitchen knife with VG-10 steel but it was a pleasure. It was a colleague's knife. I repaired the tip and sharpened out a few microchips (he had used it for a long time). The result was very nice. It was easy to get a very sharp edge on it. I believe it was a Tojiro DP gyuto with a western style handle.
 
Last edited:
You must log in or register to reply here.
Back
Top